Test Kitchen Favorite: Roasted Chicken with Parsnips and Carrots

In this recipe parsnips are roasted with carrots and chicken breast for a warm and comforting fall meal.

Given the abundance of menu options, it can be hard to pick a favorite recipe each week, but luckily we’ve got a knowledgeable crew in the office to help out. Every Thursday we’ll be publishing a “Test Kitchen Favorite” recipe—an item the culinary team and Plated staff particularly enjoyed.

This week, here’s the recipe for the Roasted Chicken with Parsnips and Carrots.

Parsnips, a white root vegetable, have a sweet and earthy flavor. Here they are roasted with carrots and chicken breast for a warm and comforting fall meal.

RECIPE TIP
To achieve the best sear on your chicken, do not move it while it’s cooking.

2. Sear Chicken
Season chicken all over with ½ teaspoon kosher salt and pepper. Add skin-side down to a large ovenproof pan over medium-high heat and sear until skin is browned, 6-8 minutes (see Recipe Tip). Remove from pan and set aside.

3. Make Rosemary Sauce
While chicken sears, stir together white wine, rosemary, garlic, and 2
tablespoons olive oil in a small bowl. Season with salt and pepper.

4. Roast Chicken and Vegetables
Add carrots and parsnips to pan from chicken and arrange in a single layer. Season with ¼ teaspoon kosher salt and pepper. Add seared chicken skin-side up, nestling in, and pour over rosemary sauce. Transfer pan to oven and roast until vegetables are tender and chicken is no longer pink, 12-15 minutes.

5. Toss Salad
While chicken and vegetables roast, rinse arugula. In a large bowl, whisk together juice of 1 lemon and 1 tablespoon olive oil. Add arugula and toss to coat. Taste and add salt and pepper as needed.

6. Plate Chicken
Drizzle any remaining juices from pan over chicken and roasted vegetables. Enjoy with a heap of arugula salad alongside.